U.S. patent application number 17/144954 was filed with the patent office on 2021-04-29 for system, method, process and apparatus for assisting in formulating and attaining healthy weight management goals.
The applicant listed for this patent is One Number, LLC. Invention is credited to Reagan D. Brown, Tom H. Hill, Ganesh Jagtap, Thomas E. Mueller, Carlos A. Torres.
Application Number | 20210125701 17/144954 |
Document ID | / |
Family ID | 1000005359455 |
Filed Date | 2021-04-29 |
United States Patent
Application |
20210125701 |
Kind Code |
A1 |
Brown; Reagan D. ; et
al. |
April 29, 2021 |
System, Method, Process and Apparatus for Assisting in Formulating
and Attaining Healthy Weight Management Goals
Abstract
An Application implemented on a computing device. Algorithms in
the Application convert information about the nutrient
concentration in a measure of food into a single quality rating
number for the food. Concentration values of specific nutrients in
the food are determined using information about the weight of
selected nutrients in a measure of the food.
Inventors: |
Brown; Reagan D.;
(Fayetteville, TX) ; Hill; Tom H.; (Fayetteville,
TX) ; Torres; Carlos A.; (Montgomery, TX) ;
Jagtap; Ganesh; (Fayetteville, TX) ; Mueller; Thomas
E.; (Fayetteville, TX) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
One Number, LLC |
Fayetteville |
TX |
US |
|
|
Family ID: |
1000005359455 |
Appl. No.: |
17/144954 |
Filed: |
January 8, 2021 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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16961068 |
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PCT/US2019/014963 |
Jan 24, 2019 |
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17144954 |
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62959610 |
Jan 10, 2020 |
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62621282 |
Jan 24, 2018 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
G16H 50/30 20180101;
G16H 20/60 20180101 |
International
Class: |
G16H 20/60 20060101
G16H020/60; G16H 50/30 20060101 G16H050/30 |
Claims
1. A method of calculating a food value rating number for a food
item containing multiple nutrient components and an energy
component for determining the suitability of the food item in
meeting an individual's healthy weight management plan comprising:
determining the weights of selected nutrients in the food item;
combining the weights of the selected nutrients in the food item to
obtain a dry weight value representative of the total weight of the
food item; determining a nutrient density value for the selected
nutrients using the dry weight value; determining the energy value
of the food item; determining an energy density of one or more of
said selected nutrients using the energy value of the food item;
and determining a base rating value number for the food item using
a ratio value derived from the energy density of one or more of
said selected nutrients.
2. The method as defined in claim 1 wherein said base rating value
number is determined by the energy density of the protein and fiber
in the food.
3. The method as defined in claim 2 wherein said ratio value is
modified as a function of the density of at least one of the
selected nutrients.
4. The method as defined in claim 3 wherein said ratio value is
modified as a function of the density of the fiber in the food.
5. The method as defined in claim 4 wherein said ratio value is
modified as a function of a food nutrient targeted in said
individual's plan.
6. The method as defined in claim 1, further comprising: truncating
said base rating value number below 0 and above 20 such that said
base rating value number is from 0 to 20, inclusive of 0 and
20.
7. The method as defined in claim 1 wherein said base food rating
value rating number is used as a part of a computer application to
rate the nutritional quality of food.
8. The method as defined in claim 1 wherein said rating number
value is raised or lowered as a function of one or more specific
nutrients in the food.
9. The method as defined in claim 1 wherein said base rating number
is increased in value as a function of the food's fiber
density.
10. The method as defined in claim 1, wherein said food value
rating number is calculated by the following equations according to
the specific objectives or needs of the individual, wherein (a) for
an individual who seeks to maintain weight with no dietary
restrictions, the following equation is used: B .times. 4 .times. B
1 = g .times. .times. protein + ( 1.2 g .times. .times. fiber ) 100
.times. .times. .times. calories + F Fiber Equation .times. .times.
2.6 .times. d ##EQU00018## (b) for an individual who seeks to
maintain weight with a low sodium restriction, the following
equation is used: B .times. 4 .times. B 2 = g .times. .times.
protein + ( 1.2 g .times. .times. fiber ) 100 .times. .times.
.times. calories + F Fiber - F Na Equation .times. .times. 2.7
.times. d ##EQU00019## (c) for an individual who seeks to maintain
weight with low fat and low cholesterol restrictions, the following
equation is used: B .times. 4 .times. B 3 = g .times. .times.
protein + ( 1.2 g .times. .times. fiber ) 100 .times. .times.
.times. calories + F Fiber - F Ch - F Fat Equation .times. .times.
2.8 .times. d ##EQU00020## (d) for an individual who seeks to
maintain weight with low sodium, low fat, and low cholesterol
restrictions, the following equation is used: B .times. 4 .times. B
4 = g .times. .times. protein + ( 1.2 g .times. .times. fiber ) 100
.times. .times. .times. calories + F Fiber - F Ch - F Fat - F Na
Equation .times. .times. 2.9 .times. d ##EQU00021## (e) for an
individual who seeks to lose weight with no dietary restrictions,
the following equation is used: B .times. 4 .times. B 5 = g .times.
.times. protein + ( 1.2 g .times. .times. fiber ) 100 .times.
.times. .times. calories + F Fiber - F Energy Equation .times.
.times. 2.10 .times. d ##EQU00022## (f) for an individual who seeks
to lose weight with low sodium restrictions, the following equation
is used: B .times. 4 .times. B 6 = g .times. .times. protein + (
1.2 g .times. .times. fiber ) 100 .times. .times. .times. calories
+ F Fiber - F Energy - F Na Equation .times. .times. 2.11 .times. d
##EQU00023## (g) for an individual who seeks to lose weight with
low fat and low cholesterol restrictions, the following equation is
used: B .times. 4 .times. B 7 = g .times. .times. protein + ( 1.2 g
.times. .times. fiber ) 100 .times. .times. .times. calories + F
Fiber - F Energy - F Ch - F Fat Equation .times. .times. 2.12
.times. d ##EQU00024## (h) for an individual who seeks to lose
weight with low sodium, low fat, and low cholesterol restrictions,
the following equation is used: B .times. 4 .times. B 8 = g .times.
.times. protein + ( 1.2 g .times. .times. fiber ) 100 .times.
.times. .times. calories + F Fiber - F Energy - F Ch - F Na - F Fat
Equation .times. .times. 2.13 .times. d ##EQU00025## (i) for an
individual who seeks to gain weight with no dietary restrictions,
the following equation is used: B .times. 4 .times. B 9 = g .times.
.times. protein + ( 1.2 g .times. .times. fiber ) 100 .times.
.times. .times. calories + F Fiber + F Energy Equation .times.
.times. 2.14 .times. d ##EQU00026## (j) for an individual who seeks
to gain weight with low sodium restrictions, the following equation
is used: B .times. 4 .times. B 1 .times. 0 = g .times. .times.
.times. protein + ( 1.2 g .times. .times. .times. fiber ) 100
.times. .times. .times. calories + F Fiber + F Energy - F N .times.
a Equation .times. .times. 2.15 .times. d ##EQU00027## (k) for an
individual who seeks to gain weight with low fat and low
cholesterol restrictions, the following equation is used: B .times.
4 .times. B 11 = g .times. .times. protein + ( 1.2 g .times.
.times. fiber ) 100 .times. .times. .times. calories + F Fiber + F
Energy - F Ch - F Fat Equation .times. .times. 2.16 .times. d
##EQU00028## (l) for an individual who seeks to gain weight with
low sodium, low fat, and low cholesterol restrictions, the
following equation is used: B .times. 4 .times. B 12 = g .times.
.times. .times. protein + ( 1.2 g .times. .times. fiber ) 100
.times. .times. .times. calories + F Fiber + F Energy - F Na - F Ch
- F Fat Equation .times. .times. 2.17 .times. d ##EQU00029##
Description
CROSS REFERENCE TO RELATED APPLICATION
[0001] This application is a continuation-in-part of U.S.
application Ser. No. 16/961,068 filed on Jul. 9, 2020, which in
turn is a US national phase application of PCT/US2019/014963, filed
Jan. 24, 2019, which claims priority to US 62/621,282, filed Jan.
24, 2018, all of the disclosures of which are incorporated herein
by reference for all purposes. This application also claims
priority to US 62/959,610, filed Jan. 10, 2020, the disclosure of
which is incorporated herein by reference for all purposes.
FIELD OF THE INVENTION
[0002] The present invention relates generally to rating food
quality for guiding food selection and consumption.
SETTING OF THE PRESENT INVENTION
[0003] The present invention addresses the recognized need for a
simple assessment tool for applying dietary approaches appreciating
that total amount of food is the driving force for satiety, and
thus, the intake of low energy dense foods leads to a reduction in
energy intake in obese subjects.
[0004] The identification and selection of foods that are best
suited for individual health needs and objectives can be a daunting
task. Most common grocery store foods carry a food label that lists
ingredients and nutrient content. The food labels list contents for
more than a dozen food attributes. Some, like dietary fiber, are
very desirable, and others, like added sugar or saturated fats,
should be avoided. Other important food attributes, like energy
density and fiber density, are not even listed, leaving it up to
the shopper to calculate the values. Trying to balance the good
with the bad and choose what's right is a challenge even for people
who have mastered the difficult technology behind nutrition and
weight management.
[0005] Moreover, food labels do not address the personal situation
of a shopper with specific weight management, nutrition, or health
needs. Calorie and nutrient needs can vary widely depending on many
factors that are unique to the individual. A common need is based
on one's weight loss objective. However, not everyone needs to lose
weight. Many need to maintain weight--especially those who have
just completed a weight loss regimen. Studies show that up to 95%
of dieters will shortly regain much of the weight they lost. Some
need to gain weight. Some are under dietary restrictions regarding
consumption of nutrients such as sodium and/or fat/cholesterol
and/or other specific nutrients. Many people eat a dozen or more
foods in a day, all with varying nutrient and energy
attributes.
[0006] The present invention includes computing programs
(Applications or Apps) having algorithms that calculate quality
ratings for foods using information about the nutrient and energy
content of the foods and the goals/nutritional requirements of the
user. The algorithms used in calculating the density of nutrients
in the food require knowledge about the weight of the food. Weight
information for a food is typically included in the USDA databases
and various commercial data sources. Weight information is not
always available for multicomponent foods such as meals or other
food items listed on a restaurant menu. Suppliers of
multi-component foods frequently state the size of a serving
portion in non-weight measurements such as pieces, cups, slices,
servings, and other non-weight terms. The present invention teaches
a method for approximating the weight of a food using information
derived from the known nutrient content of the food. Calculations
of food quality value numbers using the approximated weight closely
track the values calculated using the total weight values of the
foods.
OBJECTS OF THE INVENTION
[0007] A primary object of the present invention is to simplify the
identification and selection of foods that are best suited for
individual health needs and objectives.
[0008] An object of the present invention is to provide an
Application for use in a computing device, e.g., a computer,
tablet, or cell phone, for calculating a single number that
accurately rates a food's quality.
[0009] An important object of the present invention is to determine
a value number rating the quality of a food using limited
information about the food's nutrient content.
[0010] A related object of the present invention is to use a
representative calculated weight of a food serving wherein the
calculation is made using information about fewer than all the
nutrients contained in the serving, and wherein such calculated
weight value is used in algorithms that rate the food quality.
[0011] A related object of the present invention is to determine
accurate representative values of nutrient densities in a quantity
of food using weight values calculated from weight information
about individual nutrients in the food.
[0012] Another object of the present invention is to provide a food
quality rating method using information about the presence and
density of individual nutrients in a quantity of food using a
calculated total weight value that is accurately representative of
such quantity of food.
BRIEF DESCRIPTION OF DRAWINGS
[0013] FIG. 1 is a graph of the Statistical Correlation Using Known
Food Weights and Calculated Food Weights.
DESCRIPTION OF THE INVENTIONS
[0014] As used herein, the term "computer" refers to any computing
device capable of running the Application described herein. Thus,
computer includes but is not limited to a desktop, a laptop, a
tablet, or a smart phone.
[0015] The task of identifying and selecting foods that are best
suited for individual health needs and objectives is reduced to the
calculation of a single number (One Number) that tells instantly
whether any food is right or wrong for meeting those individual
health needs and objectives. The One Number calculation system
assigns all foods a number on a simple scale of 0 to 20. The best
foods for the individual's situation have the highest numbers.
Foods that are less healthy for the individual have lower numbers.
In one implementation of the present invention, the user will
effectively attain desired health needs and objectives by
maintaining consumption of foods having a uniquely tailored One
Number value of 10 or better. Because the system considers the
specific nutritional needs and goals of the user, the same food can
have a different One Number value for different users.
[0016] The base numerical component value of the rating number for
a food item is calculated by summing the food item's protein
content (in grams) and its fiber content (in grams) and dividing
the sum by the number of calories in the serving portion of the
food. In a preferred embodiment of the invention, a factor based on
the value of the fiber density of the food is added to the base
numerical component value to create the One Number rating value for
a user having no dietary restrictions and wishing to maintain
weight.
[0017] The base numerical component of the One Number rating value
may be modified as a function of user dietary restrictions or
weight management objectives. In the embodiments described and
claimed herein, the One Number value is modified as a function of
targeted nutrients such as the density of the sodium, fat and/or
cholesterol in a serving. The density of any nutrient components in
the serving portion is dependent on the individual weights of the
nutrient components and the total weight of the serving portion.
The density calculation for a nutrient is the weight of the
nutrient in the serving portion divided by the serving portion
weight.
[0018] In one form of the invention, algorithms are used to
determine a base value for the One Number calculation using the
food's content of protein, fiber, and calories. The algorithms
further modify the base value as a function of the food's fiber
density to determine a One Number value for a person wishing to
have a healthy diet while maintaining weight. The base One Number
value may be otherwise and/or further modified as a function of
other targeted nutrients found in the food to address specific
goals and objectives of the user.
[0019] Food for users with differing specific health or weight
management concerns will have differing One Number food ratings.
For example, boiled shrimp has a high One Number value of about 19
for the average healthy person wishing only to maintain weight. The
One Number rating of boiled shrimp for a person who has a
cholesterol concern is only about 4, a much lower value.
[0020] The computer and Application of the present invention are
used to implement a healthy weight management plan and/or system
(plan) for the individual user built around the One Number rating
tool. The special needs of the user are programmed into the
Application by targeting specific nutrients to formulate the weight
management plan. The computer receives, processes, and displays the
input information to produce a display and/or report showing the
user's degree of compliance with the weight management plan.
[0021] The entry of the data may be accomplished through a barcode
scanner, a quick response code (QR code) reader, a manual keyboard
entry of the food's name, and/or a spoken name for the food.
Databases containing nutrient information are carried in the
computer memory and/or may also be accessed and supplied remotely
through the internet or other electronic source. The nutrient
information is processed by the Application in the computer and
analyzed in conjunction with the user's weight management plan to
provide current visual displays regarding attainment of the
objectives and goals formulated in the weight management plan. The
computer provides multiple, single-screen, real-time visual
displays of the current One Number rating of the food, the quantity
of selected nutrients consumed, the historical status of the
aggregated cumulative quality of the food consumed, and the amount
of body fat gained or lost during a monitored period.
[0022] Before being consumed, a food may be tested for its effect
on body fat change, and the cumulative One Number rating value for
food already consumed. Weight changes resulting from consuming that
food are displayed as physical tablespoons of body fat to
personalize and incentivize the user.
[0023] Recommended Daily Nutrient Allowances (RDA's) are tailored
to the user and the specific weight management objectives. The
visual displays also show such information as current values,
historical status of the amounts of nutrients consumed, dietary
balances and ratios, and net energy gain or deficit.
[0024] The foregoing description of the present invention may be
more fully understood and appreciated by reference to U.S. Ser. No.
16/961,068 which is incorporated herein by reference for all
purposes.
Estimating the Weight of a Serving of Food from Information Taken
from its Ingredient Listing
[0025] The algorithms of the present invention calculate a single
number (One Number) rating value for a food, based in part, on the
density of specific nutrients in the food. This density is
established by dividing the nutrient weight by the total weight of
the food.
[0026] U.S. Ser. No. 16/961,068, incorporated herein by reference
for all purposes, provides Equations 2.1 to 2.5 for calculation of
the One Number rating value. These equations were created with
correction factors (F.sub.x) for use with databases and other
information sources that provide the serving weight of the food
being rated. The equations use the total weight of the food and
calculate the concentration or density of cholesterol, fat/lipids,
energy (kcal), fiber, and sodium. While the equations 2.1-2.5 rely
on the total weight of the food, the total weight of the food is
not always known or available. This is particularly so in the case
of restaurant menu items where food quantity is frequently
expressed in weightless terms such as "a serving", "a piece", "a
slice", or "a cup". The densities of the nutrients in the food
cannot be calculated using these weightless descriptions.
[0027] When the total weight of a food is not available, the
algorithms of the invention calculate a representative food weight
(Dry Weight) using the known nutrient weights of nutrient
components of the food. One Number values calculated by the
algorithms using the Dry Weight correlate closely with those
calculated using the measured total weight of the food.
[0028] In a preferred form of the invention, an Application of the
present invention is installed in a smart phone for calculating the
One Number food quality ratings. The Application compiles
information about ingredients in the food and the known value of a
unit of weight of the nutrients themselves and calculates a Dry
Weight value representative of the weight of the serving. The Dry
Weight is then used in the calculation of the One Number quality
rating for the food. The calculated value of the single number
rating is modified to address the user's specific nutrition and
health objectives.
[0029] Rating values calculated using the Dry Weight in the
algorithms of the present invention are truncated below 0 and above
20. When used in these algorithms, the truncated Dry Weight rating
values produce rating number values that accurately represent food
quality specific to individual user goals and objectives.
Estimating Portion Weight from the Dry Weight
[0030] An important objective of the present invention is to
calculate the various nutrient densities using a weight value
determined from the known weight of the food nutrients in the
food.
[0031] The weight of a portion of food equals the total of the
weights of its ingredients, including water. The heaviest
ingredients of most foods are water, protein, carbohydrates, and
fats. The remaining nutrients in most foods contribute relatively
little to the weight of the food item. The amount of water in the
food has no bearing on the nutrient content.
[0032] The common food product label listing or restaurant menu
food item listing of nutrients includes the portion size and the
quantities of individual ingredients of total fat, cholesterol,
sodium, total carbohydrate, protein, and various vitamins and
minerals. Vitamins and minerals typically are listed in quantities
of milligrams and micrograms. Total fat, total carbohydrates and
protein content are typically listed in grams and usually account
for the great majority of the total weight of the food.
[0033] Carbohydrates are defined by the USDA and FDA as anything
besides water, alcohol, fat, protein, and ash. The weights of the
carbohydrates, proteins, and fats in the product are reported and
are thus known. Ash is a very nominal value, so it is not taken
into consideration, leaving water and alcohol. Alcohol is also
almost exclusively water. Alcohol is about 97% water. Carbohydrates
have 4 calories per gram, protein has 4 calories per gram, and fat
has 9 calories per gram.
[0034] The Dry Weight of the product is the sum of the weights of
the protein+carbohydrates+fat. The densities of the individual
nutrients in the product are calculated by dividing their weight by
the Dry Weight.
[0035] The following list provides algorithms used in calculating
the One Number rating value using the calculated Dry Weight rather
than the total weight of the serving portion. For consistency and
convenience of comparing food ratings, a program containing the
algorithms of the present invention will preferably use the Dry
Weight calculation method of the present invention to determine all
One Number values for the food, regardless of whether the food item
weight is known or not. As explained hereinafter, there is greater
than a 90% correlation between the One Number values calculated
using the total weight of the food portion and those calculated
using the Dry Weight.
[0036] The list below describes the revised version of the
equations 2.1-2.5 of the invention described in U.S. Pat. No.
16/961 068, incorporated herein by reference for all purposes. The
revised version is used to calculate the One Number values using
the calculated Dry Weight for the food.
Dry Weight Equations 2.1d-2.5d
[0037] The revisions to the F corrections (Equations 2.1d-2.5d,
given below) compared to the prior art Equations 2.1-2.5 listed in
U.S. Pat. No. 16/961,068, include new coefficients in the numerator
and a new version of weight in the denominator. Rather than
dividing by the total weight of the serving of food, the equations
divide by Dry Weight: the sum of Protein, Carbs, and Fat (all in
g).
Dry Weight=Protein+Carbs+Fat
[0038] F.sub.ch is the concentration (or density) of cholesterol
(in mg) in a food.
[0038] F C .times. h = ( C .times. h .times. . 0 .times. 1 .times.
8 .times. 1 .times. 0 .times. 0 ) Dry .times. .times. Weight
Equation .times. .times. 2.1 .times. d ##EQU00001## [0039] Thus,
F.sub.ch is computed as mg of cholesterol in a food times 0.018
times 100 divided by the dry weight (Protein+Carbs+Fat) of the food
in grams. [0040] F.sub.Fat (also called F.sub.Lipids) is the
concentration (or density) of fat (in g) in a serving of food.
[0040] F Fat = ( Fat .times. .05 .times. 100 ) Dry .times. .times.
Weight Equation .times. .times. 2.2 .times. d ##EQU00002## [0041]
Thus, F.sub.Fat is computed as g of fat in a food times 0.05 times
100 divided by the dry weight (Protein+Carbs+Fat) of the food in
grams. [0042] F.sub.Energy (also called F.sub.Eden) is the
concentration (or density) of energy (in kcal) in a serving of
food.
[0042] F Energy = ( Energy .times. .0045 .times. 100 ) Dry .times.
.times. Weight Equation .times. .times. 2.3 .times. d ##EQU00003##
[0043] Thus, F.sub.Energy is computed as kcal of energy in a food
times 0.0045 times 100 divided by the dry weight
(Protein+Carbs+Fat) of the food in grams. [0044] F.sub.Fiber is the
concentration (or density) of fiber (in g) in a serving of
food.
[0044] F Fiber = ( Fiber .times. .09 .times. 10 .times. 0 ) Dry
.times. .times. Weight Equation .times. .times. 2.4 .times. d
##EQU00004## [0045] Thus, F.sub.Fiber is computed as g of fiber in
a food times 0.09 times 100 divided by the dry weight
(Protein+Carbs+Fat) of the food in grams. [0046] F.sub.Na is the
concentration (or density) of sodium (in mg) in a food.
[0046] F Na = ( Na .times. .0057 .times. 100 ) Dry .times. .times.
Weight Equation .times. .times. 2.5 .times. d ##EQU00005## [0047]
Thus, F.sub.Na is computed as mg of sodium in a food times 0.0057
times 100 divided by the dry weight (Protein+Carbs+Fat) of the food
in grams.
[0048] The correction factor coefficients in Equations 2.1d-2.5d
provide factor coefficient values that produce One Number rating
values that accurately rate food quality.
[0049] The quality difference between a food having a ranking of 14
and a food having a ranking of 20 may not be significant. The same
may be said about two foods rated at the lower end of the scale.
The food's One Number value informs the consumer as to the relative
value of the food compared to foods having different rating values
and lets the consumer know the relative healthiness of the
food.
[0050] The calculated One Number rating values using the Dry Weight
value are truncated at 0 and 20. The resulting OneNumber values
closely approximate the number values obtained in the calculations
using the actual total weight of the food. The truncation
facilitates the implementation of the One Number rating system
without compromising the significance of the rating number values
within the 0-20 range.
[0051] When the serving portion weight of a meal or food item is
not provided in the database, the following equations 2.1d-2.5d can
be used to calculate a modified basic rating number using a
calculated weight value (Dry Weight) representative of the total
weight serving weight.
[0052] The following equations 2.6d-2.17d are used to calculate the
One Number values using the Dry Weight calculations in equations
2.1d-2.5d for nutrient densities and meeting certain dietary and
weight management goals.
Category 1: Maintain Weight, No Dietary Restrictions
(B4B.sub.1)
[0053] B .times. 4 .times. B 1 = g .times. .times. protein + ( 1.2
g .times. .times. fiber ) 100 .times. .times. calories + F Fiber
Equation .times. .times. 2.6 .times. d ##EQU00006##
Category 2: Maintain Weight, Low Sodium Restriction (B4B.sub.2)
[0054] B .times. 4 .times. B 2 = g .times. .times. protein + ( 1.2
g .times. .times. fiber ) 100 .times. .times. calories + F Fiber -
F Na Equation .times. .times. 2.7 .times. d ##EQU00007##
Category 3: Maintain Weight, Low Fat, Low Cholesterol Restriction
(B4B.sub.3)
[0055] B .times. 4 .times. B 3 = g .times. .times. protein + ( 1.2
g .times. .times. fiber ) 100 .times. .times. calories + F Fiber -
F Ch - F Fat Equation .times. .times. 2.8 .times. d
##EQU00008##
Category 4: Maintain Weight, Low Sodium, Low Fat, Low Cholesterol
restriction (B4B.sub.4)
B .times. 4 .times. B 4 = g .times. .times. protein + ( 1.2 g
.times. .times. fiber ) 100 .times. .times. calories + F Fiber - F
Ch - F Fat - F Na Equation .times. .times. 2.9 .times. d
##EQU00009##
Category 5: Lose Weight, No Dietary Restrictions (B4B.sub.5)
[0056] B .times. 4 .times. B 5 = g .times. .times. protein + ( 1.2
g .times. .times. fiber ) 100 .times. .times. calories + F Fiber -
F Energy Equation .times. .times. 2.10 .times. d ##EQU00010##
Category 6: Lose Weight, Low Sodium Restriction (B4B.sub.6)
[0057] B .times. 4 .times. B 6 = g .times. .times. protein + ( 1.2
g .times. .times. fiber ) 100 .times. .times. calories + F Fiber -
F Energy - F Na Equation .times. .times. 2.11 .times. d
##EQU00011##
Category 7: Lose Weight, Low Fat, Low Cholesterol Restriction
(B4B.sub.7)
[0058] B .times. 4 .times. B 7 = g .times. .times. protein + ( 1.2
g .times. .times. fiber ) 100 .times. .times. calories + F Fiber -
F Energy - F Ch - F Fat Equation .times. .times. 2.12 .times. d
##EQU00012##
Category 8: Lose Weight, Low Sodium, Low Fat, Low Cholesterol
Restriction (B4B.sub.8)
[0059] B .times. 4 .times. B 8 = g .times. .times. protein + ( 1.2
g .times. .times. fiber ) 100 .times. .times. calories + F Fiber -
F Energy - F Ch - F Na - F Fat Equation .times. .times. 2.13
.times. d ##EQU00013##
Category 9: Gain Weight, No Dietary Restrictions (B4.sub.9)
[0060] B .times. 4 .times. B 9 = g .times. .times. protein + ( 1.2
g .times. .times. fiber ) 100 .times. .times. calories + F Fiber
.-+. F Energy Equation .times. .times. 2.13 .times. d
##EQU00014##
Category 10: Gain Weight, Low Sodium Restriction (B4B.sub.10)
[0061] B .times. 4 .times. B 1 .times. 0 = g .times. .times.
.times. protein + ( 1.2 g .times. .times. .times. fiber ) 100
.times. .times. .times. calories + F Fiber + F Energy - F N .times.
a Equation .times. .times. 2.15 .times. d ##EQU00015##
Category 11: Gain Weight, Low Fat, Low Cholesterol Restriction
(B4B.sub.11)
[0062] B .times. 4 .times. B 11 = g .times. .times. protein + ( 1.2
g .times. .times. fiber ) 100 .times. .times. .times. calories + F
Fiber + F Energy - F Ch - F Fat Equation .times. .times. 2.16
.times. d ##EQU00016##
Category 12: Gain Weight, low sodium, low fat, low cholesterol
restriction (B4B.sub.12)
B .times. 4 .times. B 12 = g .times. .times. .times. protein + (
1.2 g .times. .times. fiber ) 100 .times. .times. .times. calories
+ F Fiber + F Energy - F Na - F Ch - F Fat Equation .times. .times.
2.17 .times. d ##EQU00017##
[0063] Validation of the Dry Weight nutrient density algorithms
calculations is illustrated by confirmation that the One Number
values calculated for listings of foods using the Dry Weight
nutrient density are ranked in substantially the same order as the
One Number values calculated using the total weight of the serving.
The One Number formula modification values calculated using total
weight and those calculated using the Dry Weight have been tested
sufficiently to confirm a statistical correlation greater than 90%.
See FIG. 1 which is a graph of the Statistical Correlation Using
Known Food Weights and Calculated Food Weights.
* * * * *